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Jelly
1 serving
Jelly is used in non-frozen and frozen views. When not frozen, it is a liquid syrup that covers the surfaces of cakes and cakes. After solidification, the products acquire a beautiful glossy surface. When frozen, jelly is a gelatinous, transparent, shiny mass that retains its shape well. Therefore, various decorations can be made from such jelly to finish the surface of cakes and cakes. When preparing jelly, part of the sugar can be replaced with a syrup of canned fruits, taking into account the water content of the syrup. Molasses are added to the jelly to give it a greater sheen. The acid is added strictly according to the formula, since the increased acid content weakens the gelling properties of agar and gelatin. Jelly can be made with agar or gelatin.
Jelly is used in non-frozen and frozen views. When not frozen, it is a liquid syrup that covers the surfaces of cakes and cakes. After solidification, the products acquire a beautiful glossy surface. When frozen, jelly is a gelatinous, transparent, shiny mass that retains its shape well. Therefore, various decorations can be made from such jelly to finish the surface of cakes and cakes. When preparing jelly, part of the sugar can be replaced with a syrup of canned fruits, taking into account the water content of the syrup. Molasses are added to the jelly to give it a greater sheen. The acid is added strictly according to the formula, since the increased acid content weakens the gelling properties of agar and gelatin. Jelly can be made with agar or gelatin.
sugar - 414 g, molasses - 103 g, essence - 2 g, cognac - 33 g, or dessert wine - 33 g, citric acid - 2 g, agar - 10 g, food paint - 2 g, water - 496 g
